John Myers
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Brussels Sprouts in Cream-mustard Sauce with Oven Rösti
The perfect brussels sprouts in cream-mustard sauce with oven rösti recipe with a picture and simple step-by-step instructions.
cauliflower
- 400 g Brussels sprouts cleaned
- 100 ml Vegetable stock
- 200 ml Cream
- 1 tbsp Dijon mustard
- Nutmeg, freshly grated
- Black pepper from the mill
- Salt
Oven hash browns
- 600 g Waxy potatoes
- 2 Shallots, finely diced
- 2 Garlic cloves, finely grated
- 2 Eggs
- 1 tbsp Flour
- 2 tbsp Butter
- Salt
- Pepper
cauliflower
- Cut the Brussels sprouts crosswise at the bottom of the stalk and cook in salted water for 10 minutes, then strain over a sieve and rinse under cold water.
- Bring the vegetable stock with the cream to a boil in a saucepan. Let simmer for 5 minutes. Season to taste with salt, pepper, nutmeg and mustard. Now add the Brussels sprouts and cook approx. Let it steep for 10 minutes over the lowest heat (do not boil any more).
Oven rösti
- Grate half of the potatoes very finely and coarsely grate the other half. Put the grated potatoes together with the shallots and the garlic in a kitchen towel and squeeze out the liquid very well, collecting the liquid. Let the liquid stand until the starch has settled at the bottom.
- Now pour away the liquid. Now add the settled starch to the potatoes, add the eggs and mix everything with the flour, season with salt and pepper. Butter a small tart tin thinly and add the potato mixture, smooth out and spread the 2 tablespoons of butter on top in small flakes.
- Now place the hash browns in the oven preheated to 220 degrees on the 2nd rack from the bottom and bake for 50 minutes. After baking for 30 minutes, reduce the temperature to 200 degrees. Possibly cover the hash browns.
finish
- Cut the rösti into pie-shaped pieces and serve with the Brussels sprouts.
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